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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

82 related items for PubMed ID: 4035986

  • 1.
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  • 2. Effect of different storage conditions on E. coli O157:H7 and the indigenous bacterial microflora on lamb meat.
    Barrera O, Rodríguez-Calleja JM, Santos JA, Otero A, García-López ML.
    Int J Food Microbiol; 2007 Apr 10; 115(2):244-51. PubMed ID: 17292989
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  • 3. [Microbiological research on the production and storage of fast-frozen semiproducts].
    Kuner Zh, Pavlov A, Iankulova L, Veneva K.
    Vet Med Nauki; 1985 Apr 10; 22(6):68-72. PubMed ID: 4035998
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  • 7. [(Vitamin B-12 in ground meat)].
    Milev M.
    Vet Med Nauki; 1975 Apr 10; 12(2):58-62. PubMed ID: 1129941
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  • 11. Characterization of specific spoilage organisms (SSOs) in vacuum-packed ham by culture-plating techniques and MiSeq next-generation sequencing technologies.
    Piotrowska-Cyplik A, Myszka K, Czarny J, Ratajczak K, Kowalski R, Biegańska-Marecik R, Staninska-Pięta J, Nowak J, Cyplik P.
    J Sci Food Agric; 2017 Jan 10; 97(2):659-668. PubMed ID: 27144959
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  • 13. The effects on the microbiological condition of product of carcass dressing, cooling, and portioning processes at a poultry packing plant.
    Gill CO, Moza LF, Badoni M, Barbut S.
    Int J Food Microbiol; 2006 Jul 15; 110(2):187-93. PubMed ID: 16793158
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  • 15. [The secondary microbial colonization of organ samples for bacterial meat examination].
    Schüppel H, Fehlhaber K.
    Arch Exp Veterinarmed; 1989 Nov 15; 43(6):849-54. PubMed ID: 2619484
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  • 17. [Characteristics and variability of microflora in steamed common sausage during the post-production storage period].
    Libelt K.
    Pol Arch Weter; 1984 Nov 15; 24(1):51-64. PubMed ID: 6571465
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  • 18. [Microbiological studies in poultry meat production].
    Monov G.
    Vet Med Nauki; 1981 Nov 15; 18(6):42-7. PubMed ID: 7331227
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  • 19. [Proteolytic activity of the microflora of meat].
    Enikova R, Simova B.
    Vet Med Nauki; 1984 Nov 15; 21(10):67-74. PubMed ID: 6397905
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  • 20. Modified-atmosphere storage under subatmospheric pressure and beef quality: II. Color, drip, cooking loss, sarcomere length, and tenderness.
    Smulders FJ, Hiesberger J, Hofbauer P, Dögl B, Dransfield E.
    J Anim Sci; 2006 Sep 15; 84(9):2456-62. PubMed ID: 16908650
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